Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

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6    each egg yolks

2    tablespoon water

16    ounces clarified butter — hot

1    tablespoon lemon juice – fresh

dash tobasco sauce

¼    teaspoon Worcestershire sauce

½    teaspoon salt

¼    teaspoon white pepper

In a small stainless steel mixing bowl, add egg yolks and 1 tablespoon water. Whip mixture and place over a pot of boiling water on a range top, making sure that the bowl does not touch the water. Whip continually until cooked to a soft peak, about 3 minutes. DO NOT OVER COOK. Remove from range. Place bowl on a wet towel to prevent slipping. Slowly pour clarified butter into eggs 1 ounce at a time and continue to whip. When half the butter has been added, add remaining water, continue to add butter. Add lemon juice, tobasco, Worcestershire sauce, salt and white pepper. Serve immediately.

Recipe By: N. Jay Sorensen, RD

Yield: 2 cups Preparation Time: 0:10

Categories: Sauces, Stocks and Accompaniments

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2    cups mayonnaise

1    cup ketchup

½    cup sweet relish

1    tablespoon lemon juice — fresh

¼    teaspoon salt

In a large bowl, combine the mayonnaise, ketchup, sweet relish, lemon juice, salt and mix well. Store in an airtight container in the refrigerator.

Recipe By: N. Jay Sorensen, RD

Serving Size: 2 Preparation Time: 0:15

Categories: Meats

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½    cup parsley

2    tablespoons rosemary — chopped

2    tablespoons parmesan cheese

1    clove garlic

3    tablespoons olive oil

    salt and pepper — to taste

1 ½    pounds rack of lamb

Position rack in the center of oven and preheat to 450° F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running gradually add olive oil. Season pesto to taste with salt and pepper. Place lamb on small rimmed baking sheet. Sprinkle generously with salt and pepper. Spread pesto all over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400° F and roast to desired doneness, about 15 minutes longer for medium rare (135° F). Remove from oven and let rest for 5 minutes. Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

Recipe By: N. Jay Sorensen, RD

Serving Size: 2 Preparation Time: 0:10

Categories: Eggs and Luncheon Dishes

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2    tablespoons butter

2    ounces mushrooms – thinly sliced

4    each eggs — beaten

3    tablespoons bay shrimp

1    ounce lump crabmeat

2    ounces sea scallops

2    tablespoons scallions — chopped

salt and pepper — to taste

2    tablespoons sharp cheddar cheese — grated

Add butter to sauté pan over medium heat. When butter is bubbling, add mushrooms and simmer until soft. Pour egg mixture into pan. Add shrimp, crabmeat, scallops, and 1/2 of the scallions. Mix constantly until eggs are almost cooked (slightly watery). Add salt and pepper to taste. Place grated cheese and remaining scallions. Finish cooking under broiler until cheese is melted.

Serve family style open faced on large round plate.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:25

Categories: Appetizer

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4    ounces smoked salmon

6    ounces fresh salmon fillet — boned and skinned

½    cup unsalted butter

¼    cup plain yogurt

1    teaspoon lemon juice

2    tablespoons chives — finely chopped

1    each French bread baguette

    dill sprigs — for garnish

Poach fresh salmon, approximately 8 minutes. Place on paper towel and set aside to cool. Meanwhile coarsely chop smoked salmon and place in mixing bowl. Combine with butter. Add lemon juice, yogurt and chives. Mix well. Flake the poached salmon and fold together. Place into serving dish and chill two hours. Thinly slice baguette. Brush one side with olive oil. Sprinkle with sea salt. Toast lightly in broiler. Place serving dish on large platter. Arrange toasted baguette slices around dish. Garnish with dill sprigs.

Recipe By: N. Jay Sorensen, RD

Categories: Sauces, Stocks & Accompaniments

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6    tablespoons soy sauce or tamari

2    tablespoons warm water

1 ⅓     tablespoons sesame oil

1    teaspoon sugar

¼    cup scallion greens — thinly sliced

1    tablespoon sesame seeds — toasted

2    each Serrano pepper — thinly sliced rings

Combine all of the ingredients in a small bowl and let stand for at least 10 minutes to allow the flavors to develop.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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Peanut Oil — for Frying

1 ½    pounds green beans — trimmed

3    tablespoons water

2    teaspoons cornstarch

¼    cup oyster sauce

¼    cup soy sauce

6    cloves garlic — chopped

2    tablespoons ginger — minced

2    tablespoons sesame oil

2    tablespoons sugar

½    teaspoon crushed red pepper

1    bunch green onions — chopped

Add enough peanut oil to heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 375° F degrees. Working in batches fry green beans in hot oil until beginning to brown in spots, about 30 seconds per batch. Using a slotted spoon, transfer beans to paper towel lined plate.

Mix 3 tablespoons water and combine cornstarch in small bowl. Set aside. Whisk oyster sauce and next six ingredients in heavy large skillet. Bring to simmer over medium-high heat. Whisk in cornstarch mixture; continue whisking until sauce boils and begins to thicken, about 30 seconds. Add beans and stir until crisp-tender and coated with sauce, about 2 minutes. Transfer beans to platter. Sprinkle with green onions. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:25

Categories: Poultry

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4    tablespoons soy sauce

4    tablespoons lime juice — from about 3 limes

2    tablespoons canola oil

4    cloves garlic — minced

¾    teaspoon ground ginger

1    pound skinless chicken breast

½    cup peanut butter, creamy

½    cup canned low sodium chicken broth

½    teaspoon sugar

½    teaspoon salt

¼    teaspoon dried red pepper flakes

¾    pound spaghetti

1    bunch scallions — chopped

⅓    cup peanuts — chopped

In a medium, shallow bowl, combine the 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon of the oil, garlic, and ginger. Add the chicken and turn to coat. Set aside for at least 10 minutes to marinate. If you plan to let this marinate for longer, cover and refrigerate for up to 12 hours. Heat a grill pan over moderate heat. Cook the chicken for 4 to 5 minutes per side, or until browned and just done. Remove the chicken from the pan and let rest for 5 minutes. Cut crosswise into 1/4-inch slices.

Meanwhile, in a medium sauce pan, combine the remaining 1 tablespoon of soy sauce and 2 tablespoon of lime juice, the peanut butter, broth, sugar, salt, and red pepper flakes. Pour the marinade from the chicken into the saucepan and bring to a simmer over moderate heat, whisking until smooth. In a large pot of boiling water, salted water, cook spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with chopped peanuts. Serve family style.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Rice, Potatoes and Beans

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2    cups water

1    cup wild rice

1 ½    cups corn kernels

¾    cup tomato — chopped

⅓    cup red onion — chopped

2    tablespoons scallions — chopped

1    tablespoon Dijon mustard

1    tablespoon honey

In a large sauce pan, add water and bring to the boil. Stir in rice; return to a boil, cover, and simmer until rice is tender, about 25 minutes. Remove from heat and rest, covered, for 10 minutes. Combine the rice, corn, tomato, onion, and scallions and mix well. In a small bowl, whisk the mustard and honey together. Stir into the rice mixture. Allow to rest 1 hour, at room temperature, before serving.

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:30

Categories: Soup

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1    bunch broccoli

4    tablespoons butter

6    tablespoons flour

5    cups chicken broth

    salt and pepper

½    cup heavy cream

½    cup milk

¼    teaspoon nutmeg

dash cayenne pepper

Trim off and sort the top flowerets off the bunch of broccoli. Set aside separately for garnishing the soup. Cut the remaining broccoli into 2-inch pieces.

Meanwhile in a large sauce pan, bring 2 quarts of water to the boil. Add the broccoli flowerets to the boiling water and cook until tender. About 5 minutes. Using a slotted spoon remove the broccoli pieces and set aside. Repeat process for the remaining broccoli pieces.

In a separate medium sauce pan melt the butter and add the flour, stirring with a wire whisk. Mix well. Stirring rapidly, add the chicken broth. Over medium heat, stir and cook the mixture until thicken and smooth. Add the broccoli pieces and simmer for 10 minutes, stirring occasionally.

Using a hand held mixer, blend until smooth. Bring to the boil. Salt and pepper to taste. Add the broccoli flowerets, heavy cream, milk, nutmeg, and a dash of cayenne pepper.

Serve hot.